Soft and fluffy Amish white bread, perfect for your everyday bread needs. Slice thin for sandwiches or thick for French toast. Give Amish white bread a try and never buy store-bought again!
How to Make Amish White Bread
In a small bowl, stir the water, sugar, and yeast. Let it sit for 5-10 minutes, or until bubbles form. The bubbles indicated that the yeast is active. If you do NOT see any bubbles, the yeast may be dead and you will want to stop and get new yeast.
Using your stand mixer (this is not Amish per se, but is an easy convenience that will save time!) fitted with the dough hook attachment, add the flour, salt, and oil. Pour the activated yeast mixture on top and turn the mixer on to medium-low (setting 2 on my stand mixer) and allow the bread dough to come together. This can take up to 10 minutes.
Remove dough from the mixer bowl, roll tightly, and set into a greased bowl to rise for about an hour. It should double in size.
After the hour, punch the dough down and then move to a greased 9×5 loaf pan. Let rest for another hour or so.
When you are ready to bake, heat the oven to 350°F. Bake for 25-30 minutes, or until bread is golden brown and when tapped with a finger, sounds hallow.
Remove bread from the oven, brush with melted butter, and then let it rest for 10 minutes. (That’s important!)
Then enjoy!
AMISH WHITE BREAD
Ingredients
- 1 cup warm water, 110-120°F
- ⅓ Cups granulated sugar
- 1 packet, 2 ¼ teaspoons instant yeast
- 3 cups all purpose flour
- ¾ teaspoons salt
- 2 tablespoons vegetable or canola oil
- 2 tablespoons unsalted butter, melted
Instructions
- In a small bowl, stir together the water, sugar, and yeast. Let sit for 10 minutes, until bubbles form.
- In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt, and oil. Pour in the yeast mixture. Turn the mixer to medium and allow to knead until the dough no longer sticks to the sides of the bowl, about 10 minutes.
- Roll into a tight ball and transfer to a greased bowl. Cover loosely with plastic wrap and let rise in a dark, warm, draft free place for 60 to 90 minutes, until doubled in size.
- Deflate and shape into a log to fit in a 9x5 loaf pan. Cover loosely with plastic wrap and let rise in a dark, warm, draft free place for 50 to 60 minutes, until doubled in size.
- Preheat the oven to 350°F about 20 minutes before the second rise is done.
- Bake for 25 to 30 minutes, until golden brown.
- Brush the crust with melted butter and let cool for 10 minutes in the pan.
- Remove loaf from pan and transfer to a cooling rack to cool completely
Did you make this recipe?
You can tag me at @iamhomesteader.
Photography by The PKP Way.
Very easy and a new family favorite
This bread is delicious!
Love this recipe! When I make it thought it needs all of 2 minutes on the lowest setting of my kitchen aid before it stops sticking to the sides. Should I still let it go for 10 minutes?
This was an absolute FAIL for me, but it’s entirely my fault. My house is pretty warm and followed the recommended raising times instead of using my brain! lol the bread was comedically over-proofed, but it tasted AMAZING. My family and I laughed at it and then ate the whole loaf. Will definitely be trying again.
I love making this for my kids it’s easy and yummy ☺️☺️thank you for sharing
Could you use less sugar with this or use a sugar substitute such as honey for this recipe?
I used honey with mine and it was delicious!
I want to make 5 loaves of bread, can you calculate it for me? Thanks
Finally! A bread that rises perfectly and tastes amazing! Thank you
How do you store this bread and how long does it stay fresh?
This is my *go to* for bread! I started making this back in 2020 after I found a loaf of bread 3 months expired that looked *new* still. I continue to make it because it’s the best, and easiest homemade bread I’ve ever had/made, and in 2023 I was diagnosed with food allergies that wiped 99% of the grocery store breads for me. I’ve made it with vegetable oil, and olive oil and I prefer the olive oil for myself. The recipe has never failed me! It’s soft and fluffy, the crust is perfect. I share the recipe link with anyone wanting to try making their own!
Thank you , Amanda for such a great recipe!
I use olive oil in mine, and it always works just fine!
This is the most in depth instructions and the easiest to make! It makes such a soft bread! I just made a one-hour French bread which wasn’t worth a darn. And I’m a seasoned baker! Never again. And the best direction was from this gal: bread is a paste if it isn’t kneaded. Kneading makes the bread.
Best bread I’ve ever made. Try it, you won’t be sorry.
Do you ever freeze these loaves? Either whole or in slices? I just made it today and it came out perfect! I want to eat the whole loaf. Haha. But figure I should double the batch and freeze a loaf as it likely will go stale too quickly. Thanks!
Amanda
Any thoughts on using Avocado Oil instead of vegetable or canola oil?
I haven’t tested that, sorry
I used avocado and it was perfect. Others in the comments say they’ve used olive too.
We go through this bread so quickly in my home! Is there any way to be able to freeze this?
My bread did not cook through in the middle. I placed it back in the oven for an additional 15 minutes and it is still doughy in the middle.
Oh no! Sounds like that may be an issue with oven temperature and even heating. You may want to look into getting your oven calibrated.
First time to make this followed the recipe exactly but my dough was dry. What do I need to do for next time
You can try adding more water, a tablespoon at a time, until you reach your desired consistency.
Can I use a bread machine for the mixing and rising?
Best simple bread with easy directions. This is my 3rd time making this bread the past 2 weeks! My granddaughter says it’s the best bread ever!
Can I use bread flour in this recipe?
I only use bread flour with this recipe and it’s amazing! It’s our weekly sandwich bread! Comes out perfectly!